Go Back
–+ servings
Vibrant Chicken Sweet Potato Bowl

Vibrant Chicken Sweet Potato Bowl: A Feel-Good Dinner Delight

Enjoy a nutritious Vibrant Chicken Sweet Potato Bowl, bursting with flavors from spiced chicken and sweet potatoes, perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Breast Swap with chicken thighs for extra juiciness.
  • 2 tbsp Olive Oil Avocado oil works well too.
  • 1 tbsp Smoked Paprika Substitute with regular paprika for milder taste.
  • 2 cloves Garlic Minced.
  • to taste Salt
  • to taste Pepper
For the Sweet Potatoes
  • 2 cups Sweet Potatoes Cut into 3/4-inch cubes.
  • 1 tbsp Olive Oil Avocado oil can be used alternatively.
  • 1 tbsp Smoked Paprika Regular paprika works as a substitute.
  • to taste Salt
  • to taste Pepper
For the Rice Base
  • 1 cup White Rice Quinoa or brown rice are great alternatives.
For the Tahini Sauce
  • 1/2 cup Tahini High-quality, runny tahini preferred.
  • 2 tbsp Lemon Juice Freshly squeezed.
  • 1 clove Garlic Minced.
For Topping
  • 2 tbsp Toasted White Sesame Seeds Adds a nutty crunch.
  • 1/4 cup Fresh Parsley Finely chopped.

Equipment

  • Large mixing bowl
  • Baking Sheet
  • medium saucepan
  • large skillet
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them on a baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through.
  3. Prepare the rice as per package instructions in a medium saucepan, taking around 15-20 minutes. Fluff with a fork and keep warm.
  4. Combine your spices with olive oil and salt in a mixing bowl. Cut the chicken into 1-inch chunks and mix thoroughly to coat.
  5. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken chunks and sear for 3-4 minutes on each side until golden and cooked through.
  6. Whisk together tahini, lemon juice, and garlic in a small bowl. Add cold water gradually until smooth. Season with salt to taste.
  7. Assemble by dividing rice among bowls. Top each with roasted sweet potatoes and seared chicken. Drizzle with tahini sauce and sprinkle with sesame seeds and parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Ensure uniform sizes for sweet potatoes and chicken for even cooking. Store tahini separately to prevent soggy rice.

Tried this recipe?

Let us know how it was!